These are really, truly excellent. (And I thought I was the only one to figure out the secret is to add semi-sweet chocolate chips!) Margarine works fine, they are very tasty! (I can't digest butter, so I made them this way even despite the warnings of other reviewers.) I also had absolutely no problems with them sticking to the pan, just make sure you use a decent non-stick spray. I used to buy box brownies and add extra cocoa powder and chocolate chips, but this is cheaper and easier to cut!

This was a pretty good basic curry recipe. I used white kidney beans and added some yellow bell pepper and mushrooms, as well as a bit of cinnamon. It tastes great, but needed more liquid to be added halfway through the cooking time.

My spouse thinks this is fantastic! I made it without the garlic because I wanted to taste what the basic recipe was like. I think I'll leave out the brushing with butter if I make them again, it seems to make them burn too fast and adds grease. I also found (like many of the other reviewers) that cooking them on the skillet worked best on a medium-low heat rather than high because they burn so very fast. I made this recipe because I was making curry, and it was the one that didn't call for yogurt (I don't have any). Maybe I'll try it with yogurt instead of milk next time and see if it tastes a bit more "authentic," as this seemed a little more like plain old flatbread to me that what I think of as naan. It was still tasty, though!

These are as delicious as they are simple! (I had to explain to my spouse what a scone is, but they seem to be disappearing!) I added only about half of the milk/egg mixture and wish that I'd added a little less, as the dough was still a sticky. I cut the dough into twelve pieces instead of eight by making 2 rounds and cutting them into 6ths. Next time I will make them a little flatter before baking. I made this recipe because it had the shortest list of ingredients (and all ones that I had!) and was adaptable. I added a cup of dried cranberries and they are tasty!

This was great! It made about enough for 4-5 people to eat dinner comfortably, especially with a side of cornbread! We used bell peppers that were yellow and orange along with the green and red ones for extra color.

This is a very good basic recipe for coffee cake! The batter was much more muffin-like than I anticipated and needed to be pushed to the sides of the pan, which was harder to do for the second layer without messing up the first. Be careful not to over-mix! I made a "perhaps slightly more healthful" version and made it with white whole wheat flour, smart balance (instead of shortening), and fat-free sour cream. I also added 1 tsp of vanilla as others had suggested. Definitely adaptable to add things like currents, raisins, walnuts, pecans, etc as you like.

My spouse declares that this is excellent! It only took about 18 minutes to bake for me. I made it with white whole wheat flour, which I often do instead of all purpose flour to make recipes more filling. Also, it's sacrilege in my family to bake cornbread in a round pan so I used an 8x8 square.

Wow! I've never been a fan of ginger cookies (because they are usually so hard and clove-flavored) but these are delicious! I didn't have a sifter so I just stirred the dry ingredients together really well and it seemed to work fine. Also, I coated my hands in flour to work with the dough instead of oil like someone else suggested and it seemed to help quite a bit so I didn't end up with hands an inch thick in cookie dough!

I made this recipe a couple different ways. My favorite so far is to use all "white whole wheat flour" instead of mixing two different types and to add a teaspoon of vanilla and a cup of dried cranberries.